Toasty sweet macadamia nuts and cinnamon-sugar top this flavorful banana cake laced with flaky coconut. It is especially moist and cakelike, yet has a unique quick-stir method of mixing. Select ripe, black-dotted bananas for best flavor.
Active Time: 10 Minutes
Total Time: 40 Minutes
Preheat the oven to 350 degrees F. Oil and flour a 9-inch springform or round pan. In a large bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar. In a blender or food processor, blend the bananas, eggs, oil, rum, sour cream, and vanilla until smooth. Add to the dry ingredients and mix until smooth. Stir in the coconut.
Spoon batter into the prepared pan and sprinkle with the nuts. Combine the granulated sugar and cinnamon and sprinkle over the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes .
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|Serving Size: 1 9-inch cake (1610g|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3116 (60%)|
|Amt Per Serving||% DV|
|Total Fat 346.2g||462 %|
|Saturated Fat 70.6g||353 %|
|Monounsaturated Fat 153.8g|
|Polyunsanturated Fat 98.1g|
|Cholesterol 2159.8mg||665 %|
|Sodium 5412.6mg||187 %|
|Potassium 2482mg||65 %|
|Total Carbohydrate 449g||132 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 430.3g|
|Protein 93.9g||134 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5215
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